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KMID : 0380619950270010101
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Korean Journal of Food Science and Technology
1995 Volume.27 No. 1 p.101 ~ p.104
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Comparative Tests on the Acid Tolerance of Some Lactic - Acid - Bacteria Species Isolated from Lactic Fermented Products
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오세종/Oh, Se Jong
백영진/심재헌/김상교/Baek, Young Jin/Sim, Jae Hun/Kim, Sang Kyo
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Abstract
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We isolated sixty lactic acid bacteria(LAB) from lactic fermented products. Among 60 isolates of LAB, 30 isolates were identified as Lactobacillus casei ssp.(5 strains), Lactobacillus acidophilus(2 strains), Lactobacillus delbrueckii ssp. bulgaricus(6 strains), Lactobacillus plantarum(4 strains), Streptococcus salivarius ssp. thermophilus(11 strains), and Streptococcus faecalis(2 strains). The acid tolerance and bile resistance of 30 LAB were determined. Because the acid tolerance was affected by the initial cell concentrations, the analysis of covariance could be used to remove the effect of initial cells on acid tolerance when testing for differences in acid tolerance among six species. Viability of LAB under acidic condition, pH 3 for 2 hours at 37℃ , was significantly different among the species. L. casei and L. acidophilus strains showed great viability, but L. bulgaricus and S. thermophilus strains were very weak in acid tolerance.
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